Ingredients Jump to Instructions ↓

  1. 150 g 4 pcs, trimmed and dried

  2. 50 g Chinese celery

  3. 25 g 1/2 pc

  4. 1 tbsp 1 tsp 1 tsp 2 tsp Freshly Minced Garlic

  5. 1 tsp Sauce Mix Chicken Bouillon Powder

  6. 1 tsp Fish Sauce

  7. 1 tsp Corn starch

  8. 1/2 tsp Sugar

  9. 1/2 tsp Water

  10. 250 ml

Instructions Jump to Ingredients ↑

  1. Soak bean vermicelli in water until soft. Drain and set aside. Heat 3 tbsp oil in casserole. Pan-fry big head prawns until golden yellow and done. Set aside. Use the left over oil to saute Lee Kum Kee Fine Shrimp Sauce. Add lemon grass, shallot, red chili, minced garlic, onion and stir-fry until fragrant. Add big head prawns, Chinese celery, sauce mix and bring to the boil. Stir in bean vermicelli and heat through. Sprinkle with Chinese parsley. Remark:Prawns can be substitued by big head prawns.


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